Since people are requesting I SEND snickerdoddles... from the South Bay to Australia... I thought I'd just do a public service and post the recipe so y'all can make it! You know...
"give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime" ~ English Proverb
Seriously guys, a LIFETIME of cookies. Doesn't that sound like a much better deal? :) And while we're at it, we should all read If You Give a Mouse a Cookie!
This is my go-to Snickerdoodle recipe! I realized I only have Kickerdoodles (snickerdoodles with a kick) on my blog, so I shall post these Maple Snickerdoodles!
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1 1/2 tsp ground cinnamon
- 1/2 cup salted butter (or you can use unsalted and add about 1/4 tsp salt)
- 1 cup granulated sugar
- 3 tblsp real maple syrup
- 1 egg
- 3 parts sugar to 1 part cinnamon (this is the only thing I really changed. I found that 2 parts sugar to 1 part cinnamon made them very dark and I think a lighter mix of cinnamon makes them prettier and less "burnt" looking)
Note: you will need to refrigerate the dough for at least an hour before baking! I wanted to highlight this cause sometimes I don't read through the directions first and then find out I have to WAIT. I also would recommend mixing everything in a plastic bowl, not metal, if you plan on refrigerating the dough in the bowl. I usually like to put it in plastic/saran wrap into a little package before putting it in the fridge. It seems to not dry out as much. See below for a picture!
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, cream of tartar, and salt.
- In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Beat in the maple syrup and egg until combined. Add dry ingredients, stir until just mixed.
- Refrigerate dough for at least an hour. I like to wrap it in plastic wrap instead of leaving it in the bowl. See below for picture!
- Preheat oven to 350F.
- Roll dough into balls. Roll each ball in the sugar/cinnamon mixture. Arrange balls on cookie sheets, with space in between. (I usually do 12 cookies to one cookie sheet.)
- Bake until tops are crackly, about 12 minutes. Remove from oven and leave cookies on sheets to cool slightly, about 2 minutes. Eat a few and then when they are all cooled, box 'em up!
|Dough wrapped in plastic wrap before refrigerating for at least an hour. Like a block of C4! :oP|
Let me know if your cookies turn out wonderful! What are your favorite flavor of cookies?